無油！義式堅果脆餅 Biscotti [oil free dairy free]

這款堅果香氣十足的義大利的經典餅乾很適合配咖啡或巧克力，餅乾的孔洞會吸滿咖啡、巧克力的汁液，是一種Dipping Cookies（跟Oreo一樣）～Bis的意思就是「兩次」，第一次定型後切片，第二次烘到乾燥。餅乾因為無油，口感是脆硬的（餅乾油越多越酥鬆），如果要給老人小孩吃可以不要烤那麼久～
傳統是用杏仁，我是用綜合堅果，切出來顏色形狀都比較豐富～也可以加入自己喜歡的果乾喔～

The classic Italy cookies are full of warm nutty flavors, a perfect combination with a cup of tea or hot chocolate or even wine! The tinny holes in the cookies will sock up the liquid.
"Bis" means "twice" which infers to that the cookies need to be baked twice. The first bake forms the shape and then the biscotti will dry completely during the second bake. The biscotti is hard and crispy since that there isn't any fat adding in. As we know that the higher the ratio of fat, the more crumbly and chewy the cookies will be.
Traditionally, biscotti are made with almonds. I use multiple kinds of nuts in my biscotti to make the presentation more colorful. You can add in some dry fruit, too.

食譜改寫自Recipe adapted from： joyofbaking
份量：20-30片
材料ingredients:

蛋3顆大的
(香草精)一小匙
(杏仁精)❦1/2小匙
細砂糖60-100g
鹽1/4小匙
泡打粉一小匙
低筋麵粉260g
無鹽綜合堅果3/4杯
❦杏仁精大潤發就有賣，很便宜一罐40幾元的樣子，食譜的量只會有很淡的杏仁香，如果喜歡重一點可以加1小匙，杏仁沾上巧克力很像pocky的味道！

3 large eggs

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract (If you want to taste the almond, add 1 tsp)

1/4-1/2 cup (60-100 grams) granulated white sugar

1/4 teaspoon salt

1 teaspoon (5 grams) baking powder

2 cups (260 grams) all-purpose flour

3/4 cup (180 ml) any kind of nuts, toasted

事前作業Preparation：
Preheat the oven to 150℃/300℉.
Line the baking tray with baking sheet.

芝麻焦糖蕾絲餅sesame caramel tuiles

這個芝麻蕾絲餅乾是我做過最精緻的餅乾了！甚至可以看到光穿透半透明琥珀色的焦糖，真的美到像藝術品，而且是可以吃的藝術品誒，很適合拿來裝飾（我有一個白芝麻巧克力慕斯快貼上來了，就是用這個當裝飾）
當餅乾還是熱的的時候可以塑形，最簡單就是放在棍子上產生弧度，或是可以折成波浪，我也有嘗試做長型的放在兩支棍子上就有兩個˙waveXDD
他們吃起來就像烤布蕾上的焦糖，非常酥脆，甜中帶有芝麻的香氣。放在保鮮盒中冷藏可以維持酥脆。

The caramel tuiles are the most delicate cookies I've ever made! You can even see the light come through the amber caramel. They are so pretty that I consider them as art that can be ate, ideal for cake decorating. Actually I have a white sesame chocolate mouse coming up using the sesame caramel tuiles as decoration.
You can play with the shape of the cookies while they're warm but you need to be fast! They harden in a blink. I even made a strop and hang it on two rolling pan to create curves.
The tuiles are super crispy and sweet with a note of sesame. Store them in the airtight container in the fridge then they will stay crisp for couple of days.

食譜改寫自Recipe adapted from：L’atelier des chefs
份量：30片
材料ingredients：

糖粉70g
低筋麵粉20g
白芝麻粒25g
奶油(融化）20g
柳橙汁25ml

70g powder sugar
20g flour
25g white sesame seed
20g unsalted butter, melted
25ml orange juice

杏仁瓦片Almond Tuile

當我有剩的蛋白時就會做這個餅乾，因為他簡單、人見人愛，酥脆、充滿杏仁香加上一絲焦糖味，難怪我媽這個杏仁控那麼喜歡，有時候還要特地留蛋白來做給她吃...
這餅乾也很適合當下午茶配咖啡
關於烤墊，我發現烤盤紙太薄，導致麵糊比較薄的地方很快上色但是厚的地方還沒熟，所以如果有矽膠烤墊會更好，它導熱較慢且均勻。

Whenever I have leftover egg whites( maybe from tiramisu or creme brûlée), this is my go-to recipe. It is so crispy and full of almond flavor with a hint of caramel, no wonder my mom adores it so much that sometime I need to reserve egg whites to make her more Tuiles. The cookies is good for afternoon tea treat and combine perfectly with coffee.
For the liner, I found out that if using parchment paper, the thin part would burn while the thick part uncooked. The silicon liner is a better choice because it is thick and heat the batter slow and even, result in a tray of beautifully brown almond tuile.


份量： 3大3小盤 (5包)   4 trays (5 small packages) 
材料ingredients:

蛋白3顆(約98g)

細砂糖60g

鹽1小撮

低筋麵粉120g

液狀奶油或植物油30g

杏仁片80g

3 egg whites (about 98g)

60g caster sugar

a pinch of salt(omit if using salted butter)

120g all-purpose flour

30g unsalted butter, melted or vegetable oil

80g sliced almond

蔓越莓克拉芙緹Cranberry Clafoutis

這是一道家常法式甜點，傳統是用去籽櫻桃，因為逛花市剛好看到蔓越莓，就用它來做，顏色大小差不多而且不用去籽。它介於布丁與蛋糕間的口感很特別，如果想要再扎實一點，可以加多一點麵粉。克拉芙緹也是熱食與冰冰吃個有滋味！真的超級簡單～想變換更多口味的話，也可以用李子、西洋梨、蘋果等等。


This French dessert is made with cherry, traditionally. Since I found some fresh vibrant cranberries in the market, why not give it a twist? Plus they don't need to be pitted.

The texture of the clafoutis is between custard pudding and cake. If you prefer a more cake-like clafoutis, add more flour.
I heard that most French enjoy the clafoutis while it's hot. However, I like it cold and firm. The choice is yours!

份量：15cm塔模＋2-3小杯或 一個9寸塔模
serves16
材料ingredients:
蛋 2顆
細砂糖 65-80g
鹽 1撮
香草精 1小匙
低筋麵粉 50g
溫牛奶 200ml
新鮮蔓越莓 約110g
奶油、麵粉少許（抹烤模用）

2 eggs
65-80g sugar
a pinch of salt
1t vanilla extract
50g all-purpose flour
200ml warm whole milk
about 110g fresh cranberries
some butter and flour for preparing the pan

入口即化～胡桃雪球 Pecan Snowballs

這款餅乾是歐美聖誕節常吃的點心，其實我憎該等12月再po得但是我等不及了哈哈哈
雪球這個名字不只形容的灑了糖粉的外表，同時也描述入口即化的口感超療癒的！
做起來簡單、麵團不黏手很適合親子一起做，而且因為沒有雞蛋所以不用擔心小小孩偷吃XDD
大部分的食譜會裹兩次糖粉，一次剛出爐還熱熱的讓糖粉融化，第二次在完全冷卻時融化的第一層糖會年更多糖粉讓餅乾雪白，但是我覺得這樣太甜了而且有點麻煩。
餅乾要美味有一些小撇步：1.奶油是酥口的關鍵所以建議用好一點的品牌～2.堅果先炒過或是烤過，逼出香氣和油脂！但是要隨時注意、翻攪因為很容易燒焦！

I should have wait til Christmas to post this classic holiday treats but this was so tasty I just can’t stand not sharing the recipe with you!

The cookies’ name varies from Russian Tea Cakes, Pecan Sandies (Snowballs) to Mexican Wedding Cakes (I wonder why Russia and Mexican can share the same recipe). I prefer the name Pecan Snowball because it describes both the appearance and the texture, that is, melt in your mouth just like a snowball.

The dough is perfect making with kids because it put together easily and not sticky, which is friendly for children to handle. By the way, it contains no egg so it’s safe to eat raw.

The key to that melting effect is BUTTER so make sure the one you’re using is high quality. Another tip to a successful snowball is to toast the nut(I used a combination of pecan and walnut), that will improve the nutty flavor. Some people like to double coat the cookies (once when the cookies still warm another when they cooled completely) but that is too sweet for me and they looked great either.

食譜改寫自Recipe adapted from： http://www.jennycancook.com/recipes/christmas-pecan-balls/
份量： 40顆 直徑2.5cm球
材料ingredients:
餅乾
 胡桃（或核桃）100g
 奶油（軟化）100g
 細砂糖40g
 鹽1/4小匙
 低筋麵粉150g
表面沾裹
 糖粉約1杯

Cookies

     1 cup(100g) finely chopped toasted pecans (or walnuts)

     1 stick butter (1/2 cup/100 g), softened

     3 Tablespoons(40g) granulated sugar

     1/4 teaspoon salt

         1 cup(150g) all-purpose flour

Rolling

     1 cup powdered sugar

健康早餐之「香烤燕麥」Baked oatmeal(law fat, healthy breakfast or snack)

烤燕麥在國外是很常見的早餐呢，因為方便攜帶又營養，不用加熱也一樣美味！大部分是倒在馬芬模烤成單人份，然後可以一次做很多冷凍起來～我比較懶就烤成一整盤哈哈哈
我在一週內做了兩遍這個烤燕麥！因為太驚豔了，家人也超愛這個濕潤鬆軟香甜的點心！燕麥吸飽了水果、堅果的香氣 歐歐歐難以抗拒啊
老實說我得把他們分裝在不同的盒子裡以免自己攝取過量（雖然好像沒啥用哈哈哈）
食譜的材料非常有彈性的可以隨意應用～我試過熱帶口味的芒果乾＋椰子＋鳳梨泥，巧克力碎＋蔓越梅乾＋杏仁奶也很讚!
搭配水果跟優格就是豐盛美味又營養的早餐啦！仔細一算，全部營養成分都顧到了誒！

I made this baked oatmeal twice within a week! Because they were too impressive and my family was totally in love with these moist cakey sweeties. The oatmeal soak in that fruity nutty milk OHHH
Infect, they're sooo indulgent that I have to store them in separate containers or I would eat more than I should.
The recipe is very flexible, I've tried mango, coconut with pineapple sauce for a tropical flavor. Chocolate chips, cranberry with almond milk turned out good as well.
 I served the oatmeal with low-fat yogurt, banana, and strawberry.




改寫自adapted from：http://www.myrecipes.com/recipe/baked-oatmeal?XID=mr_socialflow_facebook
份量： 4-5人 (八寸方模)
Serve 4-5 people(8 inch square tin)

材料ingredients:
乾料
  即食燕麥片2杯
  喜歡的果乾切碎1/3杯
  喜歡的堅果切碎2大匙
  泡打粉（可不加）1小匙
  鹽1小匙
濕料
  溫牛奶1.5杯
  蛋1顆大的
  蜂蜜4大匙
  蘋果泥0.5杯
  植物油或融化奶油1大匙

Dry ingredient

      2 cups uncooked quick-cooking oats

      1/3 cup diced dry fruit

      2 tablespoon chopped nuts

      1 teaspoon baking powder

1 tsp salt

Wet ingredient

      1 1/2 cups milk(warm)

1/4 cup=4Tbs honey

      1/2 cup applesauce or shredded apples

1 large egg, beaten
1 tablespoons vegetable oil or butter, melted

一鍋到底巧克力蛋糕One-pot Chocolate Cake

每個人一定都遇到過有重要客人即將來訪可是卻家裡沒東西招待的窘境！那就是我做這個蛋糕的情境XD
這個蛋糕不需要任何機器（如果烤箱不算的話哈哈），如果直接在烤模中攪拌的話甚至連碗都不用，我就是這樣，這樣收拾起來快多了！做蛋糕通常要洗很多鍋碗瓢盆和工具，那是我唯一不喜歡的部份。
雖然材料很簡單，但是這個蛋糕很濃郁，裡面濕潤又鬆軟，碎香蕉丁味蛋糕增添了些口感。它其實單吃就很美味，但是如果你想讓蛋糕升級就不能少了巧克力淋醬～因為淋醬不僅讓蛋糕表面閃耀光澤，也讓蛋糕更加濕潤。我在裡面了櫻桃白蘭地，有點黑森林蛋糕的影子～
牛奶要溫熱才能帶出可可粉全部的香氣，然後記得可可粉要篩過，他超容易結塊的。
這個食譜也能改成純素的版本～只要將奶油改成味道清淡的植物油（葡萄籽油、葵花子油......不要用橄欖油或花生油，味道會蓋過蛋糕），牛奶用豆漿或杏仁奶帶替即可。

Everyone has times when some special guests are coming but you're running out of treats to serve with coffee. That’s when I made the cake. Cause it's simple but good enough to surprise my visitor.
The recipe requires no machine, except the oven. You don't even need a bowl if you stir everything in the cake tin as I did, that makes the cleaning process much faster! Normally, you need to wash many bowls and utensils after the cake is in the oven. That's the only, if any, part of the baking process I don't enjoy.
Though the ingredients are simple, the cake has wonderful deep flavor, fudgy and tender interior, finally the chopped banana gives it some chewiness. It is sooo amazing that you can eat the cake by it own.But If you wanna take it to another level, frost the cake with some simple chocolate ganache! The glaze gives a lovely shine and extra moisture to the cake. I also put some cherry brandy in the ganache inspired by the Black Forest cake.
The milk needs to be warm because beat can bring out the flavor in the cocoa powder. And don't forget to shift the cocoa powder or it'll form lumps in the batter.
If you're vegetarian, replace the melted butter with many kinds of flavorless oil and use almond or soybean milk instead of whole milk.
Enjoy the cake~~
食譜改寫自Recipe adapted from：joy of baking

酥頂藍莓蛋糕 Blueberry Coffee Cake with Streusel Topping

我在Youtube上Cupcake Jemma的頻道偶然看到這個食譜，Jemma說這個食譜簡單可是成品超讚，她講的一點也不錯！
在烤這個蛋糕時我家廚房超香的。肉桂給餅乾酥頂帶來溫暖的香氣，在下面的藍莓蛋糕鬆軟濕潤又充滿著酸甜水果。這個蛋糕比Jemma形容的還要好吃，遠遠超出我的預期（因為實在很簡單XD)！跟布朗尼一樣，這個蛋糕適合熱熱的吃，最好奢華的搭配一球香草冰淇淋或剛打發的鮮奶油，他們融化在蛋糕的畫面實在太誘人啦><
在攪拌藍莓與蛋糕麵糊識別拌過度以免破壞了美麗的大理石紋路！只要拌兩下，最多三下即可（用刮刀切入麵糊再從底部翻上來，這樣算一下）。拌兩下看起來不太夠，可是當你將麵糊倒出時，她們就會形成美麗的旋渦了。
這種蛋糕的英文是coffee cake直翻就是咖啡蛋糕，我一開始很疑惑因為食譜中沒有任何咖啡啊！後來去查資料才知道coffee cake有兩個意思，一個就是一般咖啡口味的蛋糕;另一個定義是指用來配咖啡的蛋糕，不一定要添加咖啡。通常是一大塊四角型的單層蛋糕分割食用，常常添加肉桂、堅果或水果，有時上面會有酥脆的餅乾皮或糖霜．類似杯子蛋糕只是杯子蛋糕是一人份。

I came across this recipe on Cupcake Jemma’s youtube channel. She said the cake was brilliant and she was so right! It’s super easy to make and the result is wonderful.
My kitchen smelled divine when baking the cake. The cinnamon gave the crunchy topping a warm touch and the blueberry coffee cake below was soft, moist and fruity. It was better than what Jemma described in the video and far beyond my expectation. Like brownie, the cake is best served warm with a scoop of vanilla ice cream or freshly whipped cream.
Don’t over mix when combining the berries with the batter to get the marble effect. Just two turns, no more than three. With a spatula cut into the batter then fold it over the blueberries, that’s one turn. It may seem not enough for them to create marble but when you pour the batter out, they’ll form lovely spirals.
I know there’s a lot of people confusing why the coffee cake recipe doesn’t contain any coffee like I did XD.  According to The Cake Kiwi, coffee cake is a class of cakes intended to be served with coffee. Under this definition, a coffee cake does not need to contain coffee. They are typically single layer cakes that may be square or rectangular like a Stollen or loaf-shaped rectangular cakes. Coffee cakes are typically flavored with cinnamon, nuts, and fruits. These cakes sometimes have a crumbly or crumb topping called streusel and/or a light glaze drizzle. Some similarity to teacakes may be found, though teacakes are often smaller individual items served with tea.

起司香料酥棒 Crispy Cheese&Herb Straws

這個酥棒不管看起來、吃起來都像薯條XD只是更多層次味道更豐富！可以像薯條一樣搭配番茄醬和黃芥末或是用高腳杯當容器走派對風～如果想要再提高層次的話不妨搭配法式洋蔥湯或高湯一同食用。
記得這個餅乾要熱熱的吃不然放久了也會像薯條軟掉噢！如果真的軟掉就在回烤箱烤個五分鐘就又會像剛出爐一般酥脆了!!
在使用酥皮時有個重點就是保持酥皮是在冰冷的狀態，如果在室溫放太久或烤箱溫度不夠高，烘烤時就會膨脹的不漂亮或只澎一點點。

The straws look and taste like french fries but are more delicate and flavorful! You can serve them with ketchup and mustard just like french fries or place them in a tall goblet in a party. If you want to bring this to another level, serve the straws with a bowl of french onion soup or chicken consommé.
The straws need to be served warm or they will soften and lost that crispy character. If that happens, just let it bake in the hot oven for 5 minutes then they’ll crisp up again.
When using the puff pastry, it’s important that the pastry is cold and the oven is at the right temperature, otherwise, it won’t puff or puff unevenly.

健康免冰淇淋機可可冰淇淋（四種材料）Healthy 4 ingredients no-churn chocolate ice-cream

我這個夏天每次回家第一件事就是鑽進冷凍庫給自己挖一大球冰淇淋！我覺得我好像對冰品上癮了，有點擔心～因為我爺爺有很嚴重的糖尿病所以我也是高風險群之一:( 於是我開始找低糖冰品食譜然後多方嘗試，終於被我找到低糖又能無罪惡感滿足我口腹之慾的版本了!!我就跟自己說一定要在夏天結束前貼這個食譜哈哈哈
這冰淇淋食譜好到難以形容！它不用翻攪（大部份不用冰淇淋機的食譜都要每2小時刮鬆才能達到綿密口感）、無油、無加糖、純素無蛋無奶、健康、美味而且容易挖，最讚的是不用冰淇淋機而且超簡單做！只要將四個材料放入果汁機轟隆隆的攪打一番你的冰淇淋液就完成了！
這個冰淇淋一人份（約兩球）是90大卡，跟一般市售品（約230大卡）比起來真的低太多了～

The first thing I do after getting home this summer is dive into the freezer and give myself a big scoop of ice cream. I think I'm addicted to the cold- sweet-treat and I'm worried about that because my grandpa had diabetes, that means I had a high risk of having it, too. So I started to search for low sugar ice cream recipes and tried them one by one. Finally, I found the one that satisfies my sweet tooth without any guilt! I told myself that I MUST share the recipe before the summer ended!
This recipe is too good to describe. It’s no-churn, low fat, no sugar added, dairy free, egg free, healthy, tasty and easy to scoop. Best of all, it doesn’t require ice cream machine and take no effort to make. Just put four ingredients into a blender or food processor and your ice-cream base is done!
The calories per serving (about two scoops) are only 90kcal, that’s much less than the store bought product which is about 230kcal.

藍莓柳橙司康(低油版)Blueberry orange scone(low fat)

         我知道我已經很久很久沒更新了～

         在期末考週結束後我去我們學校在梅峰農場（清境農場的上面）實習，在那邊我學到很多關於溫帶植物的知識（畢竟平地都是熱帶植物）。我們還在薰衣草田工作，結果因為太香了，香到會暈！只好不時站起來吸口新鮮空氣才能繼續工作。在農場工作其實很累，我們要重複一樣的動作好幾小時幫蘋果套袋或幫高麗菜苗分株或蹲在烈日下拔草。我們做了很多在平地不能做的事，像是早起賞鳥、看日出。其中我印象最深的莫過於躺在草地上觀星了！第一次看到這麼多星星，天空很清澈連銀河都很明顯。上帝好偉大，我何等渺小。

         我一看到有藍莓檸檬蛋糕的食譜就超興奮很想做，因為很好奇兩種酸甜滋味是如何融合的，但是藍莓太貴了拿來做蛋糕有點奢侈所以作罷。幾週後有個剛從美國回來的Tom叔叔送我一包藍莓乾，我就想到之前看過的一個「柳橙蔓越莓開心果司康」食譜。就把蔓越莓換成藍莓就行了！我還加了柳橙汁讓風味更突出。特別的是麵團烤過會變黃歐～市售司康非常酥鬆的原因就是加了大量奶油，這個版本的食譜減少了很多奶油量，用牛奶、蛋代替，我做成迷你版（免得吃太多），雖然沒那麼濕潤但是依然香軟且風味十足（重點是罪惡感低啊）！我喜歡將微熱的司康剝開然後塗一些cream cheese當小點心<3

         I know I haven’t updated the blog for a long time and I’m really sorry about that. After the final exam, I went to a farm of our school in the mountain as an intern. I learned a lot about  the temperate plants. We even work in a lavender field! Because the fragrance of the herd was too strong, we needed to stand up and take a breath of fresh air from time to time or we would feel dizzy. Working in a farm was never easy, though. We spent hours and hours wrap the apples with protecting bags or squat down below the burning sun to remove weeds. We also experience things that can never be done in the city like bird watching and watching the sunrise. My favorite part was lying on the meadow and observe the glittering stars. The sky was so clear that even the milky way can be seen. How great is our God and how small am I.

         I decided to make a blueberry lemon cake right after I saw the recipe, I was curious about how the two summery flavor combine together. Since fresh blueberries are very expensive here, it will go over my budget if I make the cake. Several weeks after, Uncle Tom, who just returned from USA, gave me a package of high quality dried blueberries. Holding the dark blue little berries, it occurred me that I can make a twist on a “orange, cranberry and pistachio scones” recipe by replacing the cranberry with blueberry. The dough was pale but it turned yellow in the oven. I also added orange juice to make it extra “orangy”. The amount of butter in this recipe is much lower than others but still has soft and moist center. No other snack better than a warm scone with cream cheese.

巧克力起司蛋糕Chocolate Cheese Cake

(這個食譜原本是年初時上傳的，現在補上英文)

我遇到一個對巧克力過敏的小朋友，真心地為他感到惋惜～沒有巧克力的人生是黑白的！尤其是寒流來時，只要巧可力吃完就很痛苦！這時就算外面下雪（天啊上次霸王級寒流還真的下雪）我也要去買巧克力。但是我喜歡苦一點的，see's我完全無法接受（雖然他很有名，有朋友去美國玩就容易收到），太甜喉嚨會癢.......

巧克力已經夠罪惡，再加起司...噢噢真是太超過了！

(I uploaded this recipe at February this year,  now I add English version to share this amazing dessert  with more bakers.)

I feel really sorry for kids who are allergic to chocolate. For me, the life without that dark, rich, bitter sweet magic bean is unimaginable. Chocolate is necessity especially in winter, I can't endure the coldness without the energy it gives to my body and soul. 

This cake is a combination of two of my favorite ingredients: chocolate and cheese. What's more, it's no-bake can set without gelatin!

食譜改寫自recipe adapted from：carol自在生活
份量：15x15cm方模square tin ＋直徑7cm圓模round tin

餅乾底Cookies base

Ａ	奇福餅乾 cookies	70g
Ｂ	奶油/椰子油 melted butter or coconut oil	40g

巧克力起司蛋糕Chocolate Cheese Cake

Ｃ	苦甜巧克力 dark chocolate	130g
Ｄ	奶油乳酪（軟化） cream cheese	150g
Ｅ	溫牛奶 warm milk	50g
Ｆ	糖 caster sugar	30~40g
Ｇ	鮮奶油（冰的） cold heavy cream	150g

巧克力淋醬Chocolate ganache

Ｈ	苦甜巧克力 dark chocolate	100g
Ｉ	鮮奶油 heavy cream	200g

奶茶(伯爵茶)布丁 Earl Grey Custard Pudding

信不信由你，我妹能夠在15秒嗑完這個布丁!!真是所謂「秒殺」～
極度建議一包用伯爵茶葉另一包用一般紅茶，因為伯爵茶能賦予布丁奢華香氣但是全用伯爵茶布丁會變很香卻沒味道。
我用蛋白而非蛋黃（大部份法式布蕾食譜）的原因是蛋黃的味道過於濃厚，貴遮蓋奶茶的香氣，而且用蛋白的話布丁會更加滑溜細緻～
Believe it or not, my sister can eat the pudding in 15 seconds!!
I highly reconmend you use a bag of Earl Grey with a bag of regular black tea because the Earl Gray brings the custard a luxurious aroma. However, if you replace all the tea with Earl Gray, the pudding turns out fragrant but tasteless.
The reason I use egg whites instead of yolks which are used in most of the crème brulée recipes is that the egg yolk would cover the flavor of black tea. The egg whites make pudding more smooth and delicate, too.
Hope you enjoy the dessert as much as my family does~

粉雪卷Pink meringue roll

這個蛋糕是個意外，因為我覺得食譜太多糖，就減了一半以上的糖吧～本來應該有脆脆的外皮，減糖後變得很柔軟，很好捲。
蛋白蛋糕入口即化像雪花！中間的夾餡冷凍後像雪糕一樣（但是蛋糕還是像雲一樣軟綿喔～）
不覺得春天就是個吃粉嫩色系甜點的季節嗎？
This pink meringue roll was an accident. The sugar added in the recipe was too much for me so I cut off more than 1/2 of the amount, that turn the crispy shell into a soft tender cake that is easy to roll.
The cake was so light that it would melt in your mouth immediately, like snow flakes!
If you freeze the cake, the filling would taste like ice-cream while the marine is still tender.
Don't you think spring is a lovely season to enjoy pink desserts?

份量：25x35cm baking tray

Ａ. 蛋白（中型）     4顆
Ｂ. 檸檬汁/白醋/塔塔粉      1小匙
Ｃ. 細砂糖      60~100g(糖越多皮越脆）
Ｄ. 鮮奶油      100g
Ｅ. 奶油乳酪      80g(軟化）
Ｆ. 果醬（我用藍莓）     15g
Ｇ. 紅肉李/草莓/其他軟水果     適量
 H. 薄荷（洗乾淨切碎）    少許

egg white    4 medium size
lemon juice or white vinegar or cream of tartar   1tsp
caster sugar      60~100g(the more the crunchier)
double cream      100g
cream cheese     80g(soften)
jam ( I use blueberry jam)      15g
oriental plums or strawberries or any fruit you prefer  
chopped fresh mint

卡士達(四種口味) Custard(four flavors)

我愛所有爆漿內餡的甜點！
以下是四個不同口味的卡士達醬，我常用在水果塔、杯子蛋糕、泡芙餡、蛋糕捲餡等等，卡式達醬永遠能為甜點加上滑順的好滋味～就像格子襯衫，百搭又不失優雅
上面是香草口味的圖（所以有一點一點黑黑的籽），我以後再上傳其他口味的圖～
我建議在步驟四（卡士達醬沸騰後）將醬過篩，這樣會濾出在煮卡士達時不小心產生的顆粒，讓你的將更加光滑柔亮（好像洗髮精廣告XD)
I LOVE all kinds of desserts that have creamy fillings!
Here are four different flavors of custard I use in many recipes like fruit tart, the topping of cup cake, the filling of puff and cake roll.....It always add a delightful sweetness to the dessert.
The picture above is vanilla flavor. I'll upload other flavors' picture next time~
I recommend you to strain the custard through a fine-mesh sieve after the mixture is cooked( in step 4.). This will remove any curdled bits that might have formed during the cooking process and give you a smooth, glossy pastry cream. 
The recipe made about 1 cup of the custard but most recipe calls for 2-3 cups so just double or triple the size.
份量：  300g =1cup

原味Original

Ａ. 蛋黃  1顆
Ｂ. 糖   30g
 C. 玉米粉/低筋麵粉   15g=2大匙
 D. 牛奶   200g
 E. 萊姆酒   2t

egg yolk 1
granulated sugar   30g=2.5Tbs
cornstarch or all-purpose flour  15g=2Tbs
milk  200g
Rum(optional)     2t

蛋白小精靈Meringue fairies

蛋白糖超可愛又簡單，可是對我來說太甜了＝＝所已我把他放在有點鹹的酥皮上平衡味道

脆脆的蛋白堂＋滑順卡式達＋酥香酥皮＝會在嘴裡融化的幸福：)

The meringue is too sweet for me so I place it on a slightly salty puff pasry to balance out the flavor.

Crunchy meringue+smooth cutard+crispy puff pastry= Happiness that melts in your mouth:)

份量： 50隻 make about 50 faries

Ａ. 蛋白        2顆約70g

Ｂ. 細砂糖        105g(蛋白重量的1.5倍）

Ｃ. 檸檬汁/塔塔粉       1小匙

Ｄ. 千層酥皮      約500g

Ｅ. 卡式達醬      300g

Ｆ. 可可粉    2小匙

Ｇ. 熱水     1小匙

egg whites      2(about 70g)

caster sugar      105g(1.5 times the weight of egg white)

lemon juice or cream of tartar     1t

puff pastry      about 500g

custard       300g

cocoa powder     2t

hot water        1t

早餐穀片Granola

夏天最適合吃牛奶泡Granola當早餐了，直接當餅乾吃也很香，嘴饞又想吃健康零食時就會抓一把慢慢啃。外面賣的有機Granola都不便宜，不妨自己買有機原料做，還能選自己喜歡的堅果和水果乾！烘烤時穀物溫暖氣味混合著果乾香甜，讓我等不及它冷卻就偷吃了不少＝＝
我喜歡有點結塊的口感所以加了蛋白幫助凝結，還加了最愛的巧克力～
Summer is the best season to have Granola for breakfast. It also perfect for the time when my body needs something  healthy and tasty. Granola sold in organic stores is often expensive, so why not mix some of your favorite flavors and create your own? With the warm aroma  of baking cereal,  I can't help but grab a bite before it  cooled  ==
I like my granola had some lumps so I added an egg, and chocolate chip for more texture.

A. 綜合麥片 comprehensive oats      250g

B. 鹽   salt     1/4t 

C. 綜合果乾   dry fruit mix    60g     

D. 杏仁片（生）  raw almond slices        60g    

E. 亞麻籽粉    flaxseed powder     45g    

F. 蜂蜜   honey   20g   

G. 植物油 vegetable oil      1大匙

H. 蛋   egg    1顆

（I.  迷你巧克力豆或巧克力脆餅chocolate chips    1/3杯C  ）

罐煮蛋Egg in a jar

我對蛋的熱愛無法用文字表達<3「無蛋不歡」！
室友買太多蛋拜託我幫忙我當然義不容辭～
試試在網路上偶然翻到的食譜，感覺很簡單，真的沒技巧!!而且成品的蛋白滑嫩軟腴如溫泉蛋半凝固果凍狀，蛋黃外層熟了不過只要一戳，黃澄澄蛋汁便傾洩而出～
好性感的畫面......
這一切只要把蛋打進罐子裡（可以不加薯泥，只是煮的時間縮短）再滾個品一杯茶的時辰就好了！
超簡單一人份營養早餐get!
麻煩的水波蛋溫泉蛋再見啦～

Ｍy passion for  egg can not be expressed in words <3
Roommate buy too many eggs and asked me for help.
I occasionally turned to the recipe on web. It seems very simple,  and it truly is!! The egg white turned out  semi-solid and soft as mousse .The outer layer of egg yolk is cooked, but with a jab, the glistening yolk would spilling out ~
What a sexy pictures ......
All you need is crack an egg into the jar (you could skip the mashed potatoes, just shorten the cooking time) then gently stew for a few minutes. There you have it! So easy~It's an nutritious single-serving breakfast.
Wave bye to the trouble poached egg ~

份量： 1人份
Ａ. 大鮮蛋   1顆  one  large egg
Ｂ. 馬鈴薯泥/南瓜泥    4T   mashed potatoes or pumpkins
Ｃ. 胡椒鹽    適量 1pinched or salt and pepper

南瓜堅果沙拉Nutty Pumpkin

其實這不是沙拉，是南瓜泥，但是馬鈴薯沙拉也是馬鈴薯泥啊！這道料理超簡單又特別，每次要一家一菜我媽趕時間就用這道，用冰淇淋勺挖一球一球，擠點沙拉醬再撒上乾燥巴西里葉感覺就超高級！極度推薦要加肉桂粉！肉桂的香氣引出南瓜甘甜～很秋天風格
建議用栗南瓜，其他品種蒸出來可能會太濕就失去口感了

份量：4人份  four peoples

Ａ栗南瓜泥  mashed pumpkin     1＋1/2杯C

Ｂ碎綜合堅果 chopped mixd nuts    1/2杯C

Ｃ鹽salt   1t

（Ｄ肉桂粉 cinnamon   適量a few）

事前作業Preliminary work：

1.Ａ蒸熟去籽（也可去皮，顏色較漂亮可是就沒營養了）壓成泥
   Mash your pumpkin(you can remove the skin to make the color brighter)

2.Ｂ切碎
   Chop the nuts

步驟Step：

1.所有材料拌勻即可
   Mix all the ingredients together, and there you have it!

❦所有材料的比例都可以隨意
   The proportion of all ingredients are free

保存期限：冷藏5天

Shelf life: 5 days refrigerated

奶油冰箱餅乾

很基本的餅乾，很多花俏的餅乾都是由它變化來的，塔皮也是～烤出來時整間房子超香！還沒進門在樓梯間都聞得到奶油香。
可以組合各種口味或堅果，要注意黏合麵團時要刷些蛋液！（貓熊好可愛，切時小驚喜，每隻表情都不一樣！）

份量：
 Ａ.奶油（軟化）  110g
 Ｂ.糖   60g
 Ｃ.蛋   1顆
 Ｄ.低筋麵粉   250g
 （Ｅ.紅茶末 5g/可可粉 30g/抹茶粉 10g/起司粉 70g）
 （Ｆ.碎核桃 200g/杏仁片 100g/巧克力豆  100g)